1 Bowl Chocolate Tahini Cookies. Amazing Texture and flavor in these Easy Cookies. 8 Ingredients. 20 Mins. Vegan Oilfree Glutenfree Grainfree Nutfree Recipe Jump to Recipe
These Tahini cookies will blow your mind. Crumbly, chocolately, shortbread like chocolate cookies.
Tahini is sesame seed paste which has a pleasing light bitter flavor profile. When baked, it adds amazing cookie like texture. These cookies which are mostly just tahini, have this melt in your mouth texture and unique flavor profile. The flavor can be intriguing and you need to try it!.
These Cookies need 1 Bowl, 8 Ingredients, No nuts, No gluten or grains or oil and are Melt in your mouth chocolatey and surprising. Everyone who tried these commented about not knowing what that flavor was but could not stop eating them! Let me know if you can stop:)
More Cookies to bake this holiday season
- Cinnamon Roll Cookies.
- PB Chickpea Cookie Pie- Can be nut-free. GF
- Lemon Chia Cookies. GF option
- Cardamom Snikerdoodles. GF option
- Peanut butter Pecan Cookies
- Paleo Chocolate Chip Cookies. GF
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies GF option
What to expect from these double chocolate tahini cookies? These are not your regular chocolate cookies. I know this because hubbs came home, saw them, picked one up to take a big bite, then you should have seen his face. Then he looked at the cookie as if to ask what the heck is going on. But the texture was too good, so he took another bite, then another and then he was like what are these! I love the damn texture, so melt in the mouth! And the bitter flavor is growing on me. Soon the batch was all gone before I could even explain.
These are like peanut butter cookies which are just peanut butter and sweetener. If you dislike peanut butter, you might not like pb cookies. Similarly, you might find the mellow tahini flavor intrusive here. Its a balanced tahini chocolate flavor. You can use tahini + nut butter for less tahini profile. The added coconut and a sprinkle of salt on top (thank you Lucy!) helps reduce the flavor too.
Recipe Card
Chocolate Tahini Cookies Grainfree Oilfree Nutfree
Ingredients
- 1/2 cup (120 g) tahini stirred
- 1/3 cup (53.33 g) coconut sugar or other fine sugar of choice
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 tbsp non dairy milk room temperature
- 3 tbsp cocoa powder
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1.5 tbsp coconut flour (see notes for subs)
- 1 tbsp tapioca starch or other starch
- 1/4 cup (45 g) mini chocolate chips
Instructions
- Preheat the oven to 350 deg F (180 C). Line a baking sheet with parchment. Mix the tahini, sugar, vanilla, non-dairy milk until well combined. Do not over mix as the tahini will seize into a stiff mixture.
- Add the rest of the ingredients and mix gently. (You can also add in 1/4 cup shredded coconut at this point). Add in the chocolate chips and fold in.
- Shape into flattened cookies on a parchment lined baking sheet. Press a few chocolate chips on the top if needed. (You can also sprinkle some maldon salt on top and press in. Salt helps reduce the bitter profile).
- Bake at 350 degrees F for 10 mins** Cool for 2 mins then remove from the baking sheet and allow to cool down completely before serving.
Jen
Do you think I could use black tahini in these cookies? I have a whole jar and am trying to find ways to use it.
Vegan Richa Support
Yes, black tahini can be used in this recipe. The cookies will have more toasty and slightly bitter flavor. Enjoy!
Rana
These are one of the best vegan cookies I’ve ever had. They amaze even my non vegan friends. They are very rich almost brownie/fudge like but have a nice cookie texture somewhat like old fashioned peanut butter cookies. I like to add chopped walnuts instead of coconut as an option. The walnut really balance the flavors well.
Vegan Richa Support
great news Rana
Ann
These look great! I would like to make them several days ahead for a party. Do they freeze well? Thanks!
Vegan Richa Support
actually, yes
Kim
Made these cookies a hundred times, I think 🙈
Love them! I would like to give them as a gift but I’ll have to make them in advance and not sure how long they can be stored? (These are devoured within two days here so couldnt test this yet)
Vegan Richa Support
a hundred ! 💯💯💯💯💯 you could keep on counter if you’re not in a hot climate – but will last longer in the fridge
Stephen Anthony
Thanks these are amazing.
I used tahini in my cookie recipe one time and was blown away by the texture like you describe here.
They come out like subway cookies but Better.i found adding a tad more salt and sugar took away the bitterness if you really don’t like tahini
Vegan Richa Support
good to know, thanks
Anne
These cookies are amazing. Hubs loved too. Used whole wheat flour instead of coconut flour per your instructions. Thanks for the great recipe.
Vegan Richa Support
perfect! thanks Anne
Patti Baker
Didn’t like these…sorry!
Not really chocolate and the salt on top was unpleasant. Made as recipe, w coconut sugar and flour. I used cornstarch tho…i/o tapioca starch?
Richa
What flour did you use
Dina
This recipe sounds amazing! Definitely want to make these. Will potato starch also work in place of the tapioca starch? On another note: Can natural nut butter be sunstituted for the tahini?
Vegan Richa Support
yes, potato is fine, and nut butter will work as well just maybe have to mix it a little longer
Lynne
Delicious! I will definitely make them again.
Vegan Richa Support
that’s great!
GloBeaux
I just made these and they are amazing! I didn’t have the Maldon salt, but will get so,e for next time. Thank you Richa for all the delish recipes you share with us!
Judy
These were impressive. It was my first vegan cookie attempt. Will definitely make them again, and possibly with mint extract instead of vanilla. Thanks for the inspiration!
Vegan Richa Support
Off to a great start ! ooohh sounds like a nice twist with the mint. Thanks for popping by
Geeta
Can I use oats flour as a coconut flour substitute, and if yes the measurement?
Can I use arrowroot powder for tapioca powder as a starch substitute, if yes what will the measurement be?
Richa
Yes and same amounts. If the mixture is too thin, add some more oat flour
Geeta
Thank you
Melanie Bayoud
Although it didn’t make a lot of cookies and the mixture was quite wet , but when we tasted them…WOW. Next time I’ll double the recipe. I used normal plain flour but everything else was as the recipe. My oven is fan forced so they were crispy on the edges. Next time I’ll bake for 8 minutes. Thanks for this recipe, my husband is onto his third one already.
Richa
Coconut flour absorbs a lot more moisture so you would need a bit more regular flour depending on the overall moisture from the tahini etc. glad they turned out amazing!
Anni
I’ve made these several times and they’re always a hit. A nice, easy recipe to put together when you’re suddenly craving a sweet snack! Thank you Richa – your recipes are a hit in my home.
PS This week I substituted 2 TBS of the cacao with carob as I have some I need to use up. Just as tasty!
Richa
Good to know that Carob is a good sub!
Daniel
I tried some limited edition Tahini chocolate bars from hotel Chocolat a couple of year’s ago and i’ve been chasing the flavour ever since. I even rang hotel themselves demanding more!!! These are it!! Made them with high quality tahini, cocoa and 80% dark callets and they are nothing short of outstanding, probably the best flavour combination for chocolate in the world. Followed the recipe exactly. Thank you very much indeed.
Vegan Richa Support
sounds yummy – I appreciate your excellent feedback
Halie
I was not able to form this mix into cookies, it was too wet and sticky. I tried adding 2 more tablespoons of coconut flour, and 2 tablespoons of gluten free flour, and 1 tablespoon of ground flaxseed, but still wasn’t a cookie consistency. I cook it as a brownie in a greased and lined tin for 25 minutes. Awesome. Delicious. Will make again.
Vegan Richa Support
That’s great that you adapted them into brownies. Thank you so much !
Keren
These are superb. I used a bit less if the sugar and my flour was chickpea flour. No tahini or chickpea flour in there, just incredible chocolate richness, texture and bliss. Brava, Richa.
Anni
Hi Richa
I just made these. My mouth was bored this afternoon and my laptop was open on your website as I had made your kidney bean peanut butter meal for lunch. (Another plate of yumminess!)
I only made these because I saw the time investment was not low and I had the ingredients on hand.
In reading through the comments, I saw one of your readers used carob, and as it’s an ingredient in my pantry which I have neglected, I decided to try that instead of the cacao. I used up half the dough, then added in dehydrated coconut to the remaining dough.
They came out perfect! Whilst I love baking your cookies, I don’t eat too many of them – I’m more of a savoury girl. I had two of these. In quick succession. That should tell you how much I liked the end product!
PS I had to add in more almond milk to get the dough to come together.
Thank you Richa. Another winner!
PPS I have both your books and have made so many recipes from them both but this lockdown has given me more time and also forced me to get creative and make good use of the ingredients I have in the pantry. I have so many Indian spices in my pantry, I could run a small restaurant from home 🙂
Last note: I had tapioca flour and decided to opt for maizena instead as you said “starch” and not “flour” in the recipe. Was that the right decision, or would tapioca flour do as well?
Maria
So quick and easy to make. And full of flavor.
Rachel
Yummmm just made this. I used all purpose flour instead. I added coconut flakes and dates (in place of chocolate chips). They smelled delicious while baking and they tasted so good. Will def make again and again
Pam
I made these with coconut sugar & wholewheat flour and they were delicious!! A unique flavour from the standard chocolate cookie taste, but definitely moreish!
Richa
awesome!
Helen
These are delicious! I had a craving for cookies so I made them even though I didn’t have all the ingredients… I used brown rice flour and arrowroot rather than coconut flour and tapioca. I didn’t have any chocolate chips but they’re perfect even without. The coconut was a lovely addition too. Thank you for sharing this recipe.
Marina Midori
I can’t describe this cookies’ taste but it is soooo good!!!
I used coconut milk and a little bit of peanut butter too. My tahini was kinda heavy/dense (I bought where I live, in Brazil. Idk how it is in other countries) so I had to add some coconut oil and I used half the amount of flour/starch that is in the recipe. I didn’t put chocolate chips but tasted awesome anyways.
Thanks for the recipe, Richa!
Julia
These are amazing (probably the best cookies I’ve ever had)! I’ve made the original ones (with less sugar) and some with peanut butter and without cocao for a party. Just tested some with hemp protein powder and they turned out great as well. The only downside is that I just can’t stop eating them!
DiegoGal
Made these tonight after I saw them on your IG post. They are SO dangerously good. My husband and I almost ate the entire batch in one sitting!
Richa
right! awesome!
Valérie
These look very addictive!!
Do you think I can substitute the sugar with maple syrup? If so how much should I use?
First time I comment but I just love your creative recipes 🙂
Richa
maple will add a lot morre moisturee. Add a bit more coconut flour
Valérie
Thanks, I will try this way!
Brittany Brown
The best grain free vegan cookie recipes I’ve ever made! These are SO good. I tried to have just one and it did not work at all. This will be my new go to recipe for sure.
Richa
yay!
Rk
What brand of cocoa powder do you use?
Richa
whole foods brand
Rk
Thank you. That seems to Dutch processed right?
Is it interchangeable with natural cocoa?
Richa
Yes that one is processed with alkali. You can use either in the cookies depending on your flavor preference.
Jacky
Devine! the cookies are so rich and have the most perfect texture. I can’t wait to feed these to everyone!!!
Richa
thanks!
Carmen
This are so delicious
I just made these & I can’t stop eating them! They are so yummy and easy to make
Thank you so much for share your recipe 💕💕💕
Meredith
Just made these, super tasty and quick to make. I love tahini and chocolate together!
I used rice flour instead of coconut and it worked great :–)
Richa
awesome!
Pl
Loved these cookies, they are so tasty and guilt free! I used spelt flour and added chopped roasted hazelnuts instead of chocolate chips and they are amazing!
Richa
awesome!
KB
Love these! The salt on top is a perfect finish!
Richa
definitely
Steph
Amazing cookies, next time I definitely need to double the recipe, one dozen is not enough!
Richa
yay
cam
I just made these & so yummy!(: I have become obsessed with tahini..it goes with anything. I love trader joes brand.
I didnt have chocolate chips so didnt use but I topped with some with shredded coconut, some sesame seeds, and some sea salt, and some with cacao nibs! I like crunchy cookies so cooked longer and thinner, these rolled out nicely and cut into hearts. thank you Richa!!!! lots of love
Richa
great idea!
Nina
Love these so much! Just curious what other starches can replace the tapioca starch. Would arrow root work? Thanks!
Richa
yes
Lynne
Hi, Richa! My girls switched to a school with a no nut policy, so thank you for posting these. I like to make healthy (with decent protein) cookies, to stick in their lunch boxes, so I have been perplexed with how to do this without nuts, especially since they don’t like sunflower butter. You gave me a delicious answer to my problem with this recipe! At pick up today, my girls told me today, “Those were yummy! Can we have another when we get home?”
Thank you!
Richa
yay! so glad they liked them!
Bethany
I just made these & I can’t stop eating them! Delicious and easy to make!
Richa
awesome!
Carolina
These look amazing wow!
Richa
thanks!
Ulli
Lovely, thank you ☺
Kathleen Troiano
I had some Soom brand chocolate tahini leftover so I used that plus regular tahini and other slight modifications and these were some of the best “limited edition” cookies I’ve made. Thank you for all your wonderful recipes💗
Richa
yay!
Lucy
These are great! I like them with the optional shredded coconut.
For the people who find the tahini a little much, consider sprinkling a little flakey sea salt like Malcom or or fleur du sel on the cookies when they are still warm out of the oven. I think Claire Ptak wrote in her Violet Bakery cookbook that reaching for an extra pinch or two of salt (instead of more sweetener) makes bitter flavours less pronounced and more pleasing. It’s a trick I use often and it works!
(But I also agree with the tip to just eat more of the cookies! 😆)
Lucy
Sorry, that should be Maldon, not Malcom.
Richa
ooh good idea with the salt. and yes definitely eat more cookies 🙂
Dimitra Georgouses
I made these with swerve brown sugar and carob powder instead of chocolate powder. Unbelievable.
Richa
awesome!
Jennifer
I made these yesterday, and they turned out well. I do love tahini, but the tahini flavor was a little too strong for me. I used raw tahini from the bulk section. Is there a kind or brand you would recommend? Do you think the recipe would work if I substitute half almond or other nut butter? Thanks! Love your blog and cookbooks!
Richa
these are like nut butter cookies. where they are basically nut butter and sweetener. So there willbe a tahini flavor profile. But it mellows after the first 2-3 bites to a more pleasing base with more chocolate notes. You have to eat more to like them more, if that makes sense 🙂
You can add half nutbutter and also ad some flour to reduce the overall flavor.
Doreen
Any subs for the coconut flour? More tapioca, whole wheat pastry flour?
Richa
wheat or rice flour
Dee
Do you still need the tapioca if you use wheat flour instead of coconut flour?
Richa
no you dont need it. Add another tbsp flour if needed
Dee
K. Thanks!
Jerry Garcia
Is the coconut flour amount correct? It seems like there needs to be more dry ingredients?
Richa
its correct. Its like a peanut butter cookie where nut butter would be the main ingredient. Tahini is more flowy, so it needs a bit of flour so the cookies can be shaped.